JP2006219433A - Agent for preventing ultraviolet hazard - Google Patents

Agent for preventing ultraviolet hazard Download PDF

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Publication number
JP2006219433A
JP2006219433A JP2005035234A JP2005035234A JP2006219433A JP 2006219433 A JP2006219433 A JP 2006219433A JP 2005035234 A JP2005035234 A JP 2005035234A JP 2005035234 A JP2005035234 A JP 2005035234A JP 2006219433 A JP2006219433 A JP 2006219433A
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Prior art keywords
aqueous solution
olive fruit
ultraviolet
solution part
squeezing
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JP2005035234A
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Japanese (ja)
Inventor
Tomohiro Yokota
朋宏 横田
Miki Taniguchi
美希 谷口
Tamami Sato
珠美 佐藤
Takeshi Ikemoto
毅 池本
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Kanebo Cosmetics Inc
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Kanebo Cosmetics Inc
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Priority to JP2005035234A priority Critical patent/JP2006219433A/en
Priority to PCT/EP2006/001048 priority patent/WO2006084658A1/en
Priority to AU2006212481A priority patent/AU2006212481A1/en
Priority to EP06706700A priority patent/EP1845801A1/en
Priority to CNA200680004510XA priority patent/CN101119642A/en
Priority to KR1020077017426A priority patent/KR20070117544A/en
Priority to US11/884,065 priority patent/US20080260880A1/en
Priority to CA002597432A priority patent/CA2597432A1/en
Priority to RU2007130551/15A priority patent/RU2007130551A/en
Publication of JP2006219433A publication Critical patent/JP2006219433A/en
Priority to NO20074136A priority patent/NO20074136L/en
Priority to IL185136A priority patent/IL185136A0/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/068—Chewing gum characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00—Drugs for dermatological disorders
    • A61P17/16—Emollients or protectives, e.g. against radiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2131—Olive
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/92—Oral administration

Abstract

<P>PROBLEM TO BE SOLVED: To provide a means by ingestion for effectively preventing erythema and edema caused by the exposure of the skin to ultraviolet rays, and further thickening, reduction of elasticity, generation of wrinkles, abnormality of pigmentation of the skin. <P>SOLUTION: The agent for preventing the ultraviolet hazard contains an aqueous solution part obtained by squeezing a fruit of olive, or an extract obtained by extracting the aqueous solution part and a solid part obtained by squeezing the fruit of the olive with water and/or an organic solvent. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明はオリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物を含有して得られる紫外線傷害予防剤に関する。   The present invention contains an aqueous solution part obtained by squeezing olive fruit, or an extract obtained by extracting water and / or an organic solvent from an aqueous solution part obtained by squeezing olive fruit and a solid phase part. It is related with the ultraviolet-ray injury preventive agent obtained by this.

皮膚が紫外線に暴露されると紅斑や浮腫など様々な傷害が発生し、さらに皮膚の肥厚や弾性喪失、シワの発生、色素沈着異常など光老化現象が引き起こされると考えられている。そして強い紫外線の繰り返しの暴露は、皮膚がんのリスクを増大させることが知られている。これまで紫外線による傷害を防御するには、これを遮断する皮膚外用剤の塗布が主な手段とされていた。しかしながら、上記皮膚外用剤を身体の露出部分に外出の度に完全に塗布することは手間と時間がかかること、また発汗や水に触れることにより外用剤が落ち、その効果が消失することから、より手軽で有効な紫外線対策の手段が望まれていた。   When skin is exposed to ultraviolet rays, various injuries such as erythema and edema occur, and it is also considered that photoaging phenomena such as skin thickening and loss of elasticity, generation of wrinkles and abnormal pigmentation are caused. And repeated exposure to intense UV radiation is known to increase the risk of skin cancer. Until now, in order to protect against the damage caused by ultraviolet rays, the application of an external preparation for skin that blocks the damage has been the main means. However, it is time-consuming and time-consuming to apply the above-mentioned external preparation for skin to the exposed part of the body every time it goes out, and since the external preparation falls by touching sweat or water, the effect disappears. A simpler and more effective means for preventing ultraviolet rays has been desired.

そこで紫外線による皮膚の傷害を軽減することを目的に、経口摂取によって皮膚を紫外線から保護する効果のある薬理成分について、多くの研究がなされている。例えば、ヒトがカロチノイドやビタミンＥを経口摂取することにより、紫外線により誘発される皮膚の炎症（紅斑）が抑制されたという報告がなされている（非特許文献１、２参照）。   Therefore, many studies have been conducted on pharmacological components that have an effect of protecting the skin from ultraviolet rays by ingestion with the aim of reducing skin damage caused by ultraviolet rays. For example, it has been reported that human ingestion of carotenoids and vitamin E has suppressed skin inflammation (erythema) induced by ultraviolet rays (see Non-Patent Documents 1 and 2).

一方、オリーブ（Olea europaea L.）植物由来の抽出物には抗酸化能、メラニン生成抑制、腫瘍細胞増殖抑制・死滅機能など種々の生理活性が見出されている（特許文献１、２３参照）。またオリーブの果実から得られるベジテーション水を含有することを特徴とする皮膚化粧料、頭髪化粧料、食品組成物は、すでに特許出願されている（特許文献４、５、６参照）。そしてラットにベジテーション水の抽出物を経口投与することで、血漿の抗酸化活性が高まることや、副流煙暴露によって誘発されるDNA酸化損傷マーカー量が減少することが見出されている（非特許文献３、４参照）。   On the other hand, olive (Olea europaea L.) plant-derived extracts have been found to have various physiological activities such as antioxidant ability, melanin production inhibition, tumor cell growth inhibition / killing function (see Patent Documents 1 and 23). . In addition, patent applications have already been filed for skin cosmetics, hair cosmetics, and food compositions containing vegetation water obtained from olive fruit (see Patent Documents 4, 5, and 6). And it has been found that oral administration of vegetation water extract to rats increases plasma antioxidant activity and reduces the amount of DNA oxidative damage marker induced by sidestream smoke exposure ( Non-Patent Documents 3 and 4).

しかしながら、オリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物の経口摂取によって、ヒトの皮膚を紫外線の傷害から保護する効果はいまだ検討されていない。   However, by ingestion of an extract obtained by extracting water and / or an organic solvent from an aqueous solution part obtained by pressing olive fruit, or an aqueous solution part obtained by pressing olive fruit and a solid phase part. The effect of protecting human skin from UV damage has not yet been investigated.

特開平９−７８０６１号公報Japanese Patent Laid-Open No. 9-78061 国際公開第０１／４５５１４号パンフレットInternational Publication No. 01/45514 Pamphlet 特開平２００２−１８６４５３号公報Japanese Patent Laid-Open No. 2002-186453 特開２０００−３１９１６１号公報JP 2000-319161 A 特開２００１−２０６８２２号公報JP 2001-206822 A 特開２００１−２５２０５４号公報JP 2001-252054 A Proceedings of Society of Experimental Biology & Medicine., Vol.223, 170-174, 2000Proceedings of Society of Experimental Biology & Medicine., Vol.223, 170-174, 2000 American Journal of Clinical Nutrition, Vol.71, 795-798, 2000American Journal of Clinical Nutrition, Vol.71, 795-798, 2000 Free.Rad. Res, Vol.34, 301-305, 2001Free.Rad.Res, Vol.34, 301-305, 2001 Circulation, Vol.102, 2169-2171, 2000Circulation, Vol.102, 2169-2171, 2000

本発明の目的は、皮膚が紫外線に暴露されることにより誘発される紅斑や浮腫、さらには皮膚の肥厚や弾性喪失、シワの発生、色素沈着異常などを効果的に予防する、経口摂取による手段を提供することにある。   It is an object of the present invention to effectively prevent erythema and edema induced by exposure of the skin to ultraviolet rays, as well as thickening and loss of elasticity of the skin, generation of wrinkles, abnormal pigmentation, etc. Is to provide.

そこで本発明者等は上記事情に鑑み、鋭意研究した結果、オリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物（以下「オリーブ果実抽出物等」と略記することがある。）を有効量経口摂取することで、優れた紫外線傷害予防効果が発揮されることを見出し、本発明を完成させるに到った。即ち、本発明は、「オリーブ果実抽出物等」を含有することを特徴とする、紫外線傷害予防剤にある。   In view of the above circumstances, the present inventors have intensively studied, and as a result, obtained water and / or organic from an aqueous solution part obtained by squeezing olive fruit, or an aqueous solution part obtained by squeezing olive fruit and a solid phase part. It has been found that by taking an effective amount of an extract obtained by extraction with a solvent (hereinafter sometimes abbreviated as “olive fruit extract etc.”) orally, an excellent ultraviolet damage prevention effect is exhibited, The present invention has been completed. That is, the present invention resides in an ultraviolet ray injury preventive agent characterized by containing “olive fruit extract and the like”.

また、本発明は、前記紫外線傷害予防剤を配合した飲食品組成物、特に「オリーブ果実抽出物等」として、乾固物換算で０．０１〜７０質量％配合した飲食品組成物にあり、さらに、「オリーブ果実抽出物等」を、１日当たり、乾固物換算で０．０５〜１．０ｇ摂取させる方法にある。   In addition, the present invention is a food / beverage composition containing the ultraviolet ray injury preventive agent, particularly as an “olive fruit extract etc.” in a food / beverage composition containing 0.01 to 70% by mass in terms of dry matter, Furthermore, there is a method of ingesting 0.05 to 1.0 g of “olive fruit extract or the like” per day in terms of dry matter.

本発明の紫外線傷害予防剤は、経口摂取により効果的に紫外線照射が原因となる皮膚傷害を予防できる。本発明の紫外線傷害予防剤はオリーブの果実を圧搾して得られる水溶液部や固相部より容易に得ることができ、且つオリーブ油の生産過程における不要物由来であり、大量に廃棄されていることから、安価に安定供給ができる特徴がある。また、本発明の紫外線傷害予防剤を摂取させる方法によれば、紫外線傷害予防効果を特に効率良く達成させることが可能である。   The UV injury preventive agent of the present invention can effectively prevent skin injury caused by UV irradiation by ingestion. The UV injury preventive agent of the present invention can be easily obtained from an aqueous solution part or a solid phase part obtained by squeezing olive fruit, and is derived from unnecessary substances in the production process of olive oil and discarded in large quantities. Therefore, there is a feature that can be stably supplied at low cost. In addition, according to the method of ingesting the UV injury preventive agent of the present invention, the UV injury prevention effect can be achieved particularly efficiently.

本発明の原料に用いるオリーブ果実および品種は、国産、欧州産、食用、搾油用を問わず使用できるが、Coratina種であることが好ましい。また、オリーブ果実としては、果皮、果肉部、種子を合わせた全体を使用するが、果皮や種子が除かれていても構わない。   The olive fruits and varieties used in the raw material of the present invention can be used regardless of whether they are domestically produced, Europeanly produced, edible or oiled, but are preferably Coratina species. Further, as the olive fruit, the whole fruit skin, flesh part, and seed are used together, but the fruit skin and seed may be removed.

本発明に用いるオリーブの果実を圧搾して得られる水溶液部は、オリーブ油の製造における圧搾工程中で副産物として得られる。また、この水溶液部はベジテーション水などとも呼ばれる。水溶液部は、得られたものを直接用いることも可能であるが、混入する脂質成分、繊維質成分や種子殻等を濾過や遠心分離を行うことにより除去、精製して用いることが好ましい。また雑菌の混入による異臭の発生等を抑える目的で、ベジテーション水または水溶液部に、エチルアルコール、イソプロピルアルコール、１，３−ブチレングリコール、プロピレングリコール等の親水性のアルコール類や多価アルコールを、総量中に好ましくは５〜８０質量％、特に好ましくは１０〜４０質量％の量になるように添加した後に、濾過や遠心分離等により分離精製することが特に好ましい。また、得られた水溶液部等又はその分離精製したものを定法により濃縮又は乾固させて用いることもできる。   The aqueous solution part obtained by pressing the olive fruit used in the present invention is obtained as a by-product during the pressing process in the production of olive oil. Moreover, this aqueous solution part is also called vegetation water. The obtained aqueous solution part can be used directly, but it is preferable to use it after removing and purifying the lipid component, fiber component, seed shell and the like mixed by filtration or centrifugation. In addition, for the purpose of suppressing the generation of off-flavors due to contamination with germs, hydrophilic alcohols such as ethyl alcohol, isopropyl alcohol, 1,3-butylene glycol, propylene glycol and polyhydric alcohols are added to the vegetation water or aqueous solution. It is particularly preferable that the total amount is preferably 5 to 80% by mass, and particularly preferably 10 to 40% by mass, followed by separation and purification by filtration or centrifugation. Further, the obtained aqueous solution portion or the like or a product obtained by separation and purification thereof can be used by concentrating or drying by a conventional method.

一方、オリーブの果実を圧搾して得られる固相部とは、オリーブ果実の圧搾工程で得られる液相部以外の圧搾残渣を指す。本発明では、前記水溶液部及び固相部に、水及び／又は有機溶媒を抽出溶媒として得られる抽出液を、本発明の抽出物としてを使用する。好ましい有機溶媒としては、エチルアルコール、イソプロピルアルコール、１，３−ブチレングリコール、プロピレングリコール等の親水性のアルコール類や多価アルコール類等であり、また、これらの有機溶媒と水との混合溶媒を使用することも可能である。得られた抽出液は直接用いることも可能であるが、分離精製したものを定法により濃縮または乾固させたものを用いることもできる。尚、オリーブの果実を圧搾して得られる固相部から上記抽出法により得られる抽出物も、本発明の水溶液部及び固相部から得られる抽出物と同等
のものとして含まれる。 On the other hand, the solid phase part obtained by squeezing olive fruit refers to a squeezed residue other than the liquid phase part obtained in the olive fruit squeezing step. In the present invention, an extract obtained by using water and / or an organic solvent as an extraction solvent is used as the extract of the present invention in the aqueous solution portion and the solid phase portion. Preferred organic solvents are hydrophilic alcohols such as ethyl alcohol, isopropyl alcohol, 1,3-butylene glycol, propylene glycol, polyhydric alcohols, etc., and a mixed solvent of these organic solvents and water. It is also possible to use it. The obtained extract can be used directly, or a product obtained by concentrating or drying the separated and purified product by a conventional method. In addition, the extract obtained by the said extraction method from the solid-phase part obtained by squeezing the fruit of olive is also included as an equivalent to the extract obtained from the aqueous solution part and solid-phase part of this invention.

本発明に係わる、オリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物を含む紫外線傷害予防剤及びそれを含む飲食品組成物は、必要に応じその効果を損なわない範囲で、一般に飲食品組成物に使用される各種成分、すなわちビタミンＣ、ビタミンＥ、ビタミンＢ２、ビタミンＢ６、ニコチン酸アミド等のビタミン類、マグネシウム、亜鉛、クロム等のミネラル類、バナバ、ギムネマ、アロエ、ラカンカ、マコモ、クワの葉、ビワの葉、荷葉、サラシア、紅景天、難消化性デキストリン、石蓮花、茶ポリフェノール、テアニン、ヒスチジン、高麗ニンジン、海藻、ホップ、カイアポイモ、ビール酵母等を配合することができる。また乳化剤、分散剤、懸濁剤、展着剤、浸透剤、湿潤剤、安定剤等を組み合わせて配合することもできる。そして本発明は錠剤、顆粒剤、各種カプセル剤、ドリンク製剤、固形剤等、任意の剤型とすることができる。飲食物としては、飲料、ゼリー、チューインガム、キャンディ、錠菓等が挙げられるが、これらに限定されるものではない。   An aqueous solution part obtained by squeezing olive fruit according to the present invention, or an extract obtained by extracting water and / or an organic solvent from an aqueous solution part obtained by squeezing olive fruit and a solid phase part The ultraviolet ray injury preventive agent and the food / beverage product composition containing the same are various components generally used in the food / beverage food product composition, that is, vitamin C, vitamin E, vitamin B2, vitamin B6, as long as the effect is not impaired as required. , Vitamins such as nicotinamide, minerals such as magnesium, zinc, chromium, banaba, gymnema, aloe, lacanca, macomo, mulberry leaves, loquat leaves, cargo leaves, salasia, red scenic, indigestible dextrin, Stone lotus flowers, tea polyphenols, theanine, histidine, ginseng, seaweed, hops, silkworm, brewer's yeast, etc. can be blended. Further, an emulsifier, a dispersant, a suspending agent, a spreading agent, a penetrating agent, a wetting agent, a stabilizer and the like can be combined. And this invention can be made into arbitrary dosage forms, such as a tablet, a granule, various capsules, a drink formulation, a solid agent. Examples of the food and drink include, but are not limited to, beverages, jelly, chewing gum, candy, and tablet confectionery.

なお本発明の紫外線傷害予防剤を、飲食品組成物として供する場合の「オリーブ果実抽出物等」の配合量は、剤型により適宜選定されるべきものであり一概に規定することはできないが、一般には乾固物換算で、飲食品組成物全体を基準として、好ましくは０．０１〜７０質量％、特に好ましくは０．０１〜５０質量％配合させる。配合量が０．０１質量％未満では、紫外線傷害予防効果が十分発揮されない場合がある。   Note that the amount of `` olive fruit extract etc. '' in the case where the ultraviolet ray injury preventive agent of the present invention is provided as a food or drink composition should be appropriately selected according to the dosage form and cannot be generally defined, In general, it is preferably 0.01 to 70% by mass, and particularly preferably 0.01 to 50% by mass, based on the whole food / beverage product composition, in terms of dried solids. If the blending amount is less than 0.01% by mass, the ultraviolet ray injury preventing effect may not be sufficiently exhibited.

本発明の飲食品組成物を経口摂取させる場合、「オリーブ果実抽出物等」を乾固物換算で、１日当たり好ましくは０．０５〜１．０ｇ、特に好ましくは０．０８〜０．５ｇ摂取させる。この範囲であれば、紫外線傷害予防効果が効率的に発揮させることができ、且つ無理なく継続的に摂取させることが可能である。また、日常的に紫外線傷害予防効果を発揮させるためにも、生活環境やレジャー予定等に合わせて、前記摂取を継続的に、好ましくは１週間以上継続的に摂取させることが好ましい。   When the food or beverage composition of the present invention is orally ingested, the “olive fruit extract and the like” is preferably 0.05 to 1.0 g, particularly preferably 0.08 to 0.5 g per day in terms of dried solid matter. Let If it is this range, the ultraviolet-ray injury prevention effect can be exhibited efficiently, and it can be made to ingest continuously without difficulty. Moreover, in order to exhibit the effect of preventing UV damage on a daily basis, it is preferable to continuously take the above-mentioned intake, preferably for one week or longer, according to the living environment, leisure schedule, and the like.

以下、実施例を挙げて本発明を詳細に説明するが、本発明はこれらによって限定されるものではない。   EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited by these.

製造例１（オリーブの果実を圧搾して得られる水溶液部とその濃縮物の製造例）
Coratina種のオリーブ果実を用いるオリーブ油製造過程において得られた水溶液部８リットルに、未変性エタノール２リットルを加えた。得られたエタノール水溶液部を４℃、回転数１００００ｒｐｍにて１５分間遠心分離を行い、約１．５ｋｇの固形物と約８．５リットルの水層部とに分離した。得られた水層部を定法に従い、セライトろ過することにより淡褐色の水溶液部（「製造例１水溶液部」）を約８．５リットル得た。また得られた「製造例１水溶液部」から５リットルを常法により濃縮し、濃縮物（「製造例１濃縮物」）を約２２０ｇ得た。 Production Example 1 (Production example of an aqueous solution obtained by pressing olive fruit and its concentrate)
2 liters of unmodified ethanol was added to 8 liters of the aqueous solution obtained in the process of producing olive oil using Coratina olive fruits. The obtained aqueous ethanol solution was centrifuged at 4 ° C. and a rotation speed of 10,000 rpm for 15 minutes to separate into about 1.5 kg of solid matter and about 8.5 liters of an aqueous layer. About 8.5 liters of light brown aqueous solution part ("Production example 1 aqueous solution part") was obtained by carrying out Celite filtration of the obtained water layer part according to a usual method. Further, 5 liters of the obtained “Production Example 1 aqueous solution” was concentrated by a conventional method to obtain about 220 g of a concentrate (“Production Example 1 concentrate”).

製造例２（オリーブの果実を圧搾して得られる水溶液部の乾固物の製造例）
「製造例１濃縮物」から７４．８ｇを凍結乾燥し、乾固物３４．８４ｇを得た（「製造例２乾固物」）。 Production Example 2 (Production example of dried product of aqueous solution obtained by pressing olive fruit)
From the “Production Example 1 concentrate”, 74.8 g was freeze-dried to obtain 34.84 g of a dried product (“Production Example 2 dried product”).

製造例３（オリーブ果実の水溶液部及び固相部由来の抽出物の製造例）
Coratina種のオリーブ果実２ｋｇを圧搾し、得られた水溶液部および固相部に含水エタノールを加え、２回抽出した。得られた抽出液を定法にて濃縮し、乾固物１００ｇを得た（「製造例３乾固物」）。 Production Example 3 (Production example of an extract derived from an aqueous solution part and a solid phase part of olive fruit)
2 kg of Coratina olive fruit was squeezed, and water-containing ethanol was added to the obtained aqueous solution part and solid phase part to extract twice. The obtained extract was concentrated by a conventional method to obtain 100 g of a dried product (“Production Example 3 dried product”).

実施例１（「製造例３乾固物」を含有する錠剤）
下記配合組成で、「製造例３乾固物」を含有する錠剤を常法に従って調製した。 Example 1 (Tablet containing "Production Example 3 dried product")
A tablet containing “Production Example 3 dried product” having the following composition was prepared according to a conventional method.

―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例３乾固物」 ７．０
(2) デキストリン ３３．０
(3) 粉末マビット ３０．０
(4) 結晶セルロース ２３．０
(5) 寒天末 ４．０
(6) 香 料 １．０
(7) ショ糖脂肪酸エステル ２．０
――――――――――――――――――――― ―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 3 dried product" 7.0
(2) Dextrin 33.0
(3) Powder Mabit 30.0
(4) Crystalline cellulose 23.0
(5) Agar powder 4.0
(6) Perfume 1.0
(7) Sucrose fatty acid ester 2.0
―――――――――――――――――――――

実施例２（紫外線により誘発される紅斑の抑制試験）
（試験方法）
１．健常人男性（１３名）を被験者とし、背中を紫外線照射部位として行った。まず、試験開始時に、各被験者毎の最小紅斑量（Minimum Erythema Dose：ＭＥＤ）を測定した。背中に紫外線照射部位として７．５ｍｍ×７．５ｍｍを１０箇所設定した。紫外線照射装置デルマレイ（Ｍ−ＤＭＲ−１００、クリニカルサプライ）を用い、照射ランプとしてＵＶＢ：ＦＬ２０Ｓ・Ｅ（ＴＯＲＥＸ）、ＵＶＡ：Ｓ・ＢＬ（ＴＯＲＥＸ）を並列に並べて装着し、紫外線を照射した。その紫外線強度を、紫外線強度計（ＵＶＲ−３０５／３６０−Ｄ（II）、ＴＯＲＥＸ）を用いて測定したところ、ＵＶＢは０．４５ｍＷ／ｃｍ２であった。上記紫外線照射部位に照射時間を変えて紫外線を照射し、照射２４時間後、専門判定員による判定により、各被験者のＭＥＤを決定した。
２．被験者１３名を無作為に１０名と３名の２群に分け、１０名には実施例１で作製した錠剤（２００ｍｇ／錠）を１日１２錠の割合で４週間連続で経口摂取させた。摂取時間、方法等は各被験者の自由とした（１日当りの「製造例３乾固物」の摂取量としては０．１６８ｇ）。一方、残り３名の被験者については、試験期間中にＭＥＤの変動が無いことを確認する為、無摂取群とした。試験終了時に上記と同様にＭＥＤを測定した。 Example 2 (Suppression test of erythema induced by ultraviolet rays)
(Test method)
1. Healthy males (13 persons) were used as subjects and the back was used as an ultraviolet irradiation site. First, at the start of the test, the minimum erythema dose (MED) for each subject was measured. Ten places of 7.5 mm × 7.5 mm were set on the back as ultraviolet irradiation sites. Using an ultraviolet irradiation device Delmale (M-DMR-100, clinical supply), UVB: FL20S · E (TOREX) and UVA: S · BL (TOREX) were mounted in parallel as irradiation lamps, and ultraviolet rays were irradiated. When the ultraviolet intensity was measured using an ultraviolet intensity meter (UVR-305 / 360-D (II), TOREX), the UVB was 0.45 mW / cm 2 . The ultraviolet irradiation site was irradiated with ultraviolet rays while changing the irradiation time. After 24 hours of irradiation, the MED of each subject was determined by determination by a specialist judge.
2. Thirteen subjects were randomly divided into two groups of 10 and 3 and 10 were orally ingested with the tablets prepared in Example 1 (200 mg / tablet) at a rate of 12 tablets per day for 4 consecutive weeks. . The intake time, method, and the like were free for each subject (the intake of “Production Example 3 dried product” per day was 0.168 g). On the other hand, the remaining three subjects were assigned to the no-ingestion group in order to confirm that there was no change in MED during the test period. At the end of the test, the MED was measured as described above.

（結果）
試験結果を図１に示す。錠剤無摂取群では試験の前後においてＭＥＤの変化はなかったのに対し、実施例１で作製した錠剤を４週間連続経口摂取させた摂取群では、摂取前と比較して有意にＭＥＤが上昇した（ｐ＜０．０１）。つまり、本発明実施例１の錠剤を４週間経口摂取することにより、紫外線により引き起こされる炎症が抑制されることが明らかになった。このことは、紫外線に対する抵抗力が増大したことを意味する。 (result)
The test results are shown in FIG. There was no change in MED before and after the test in the tablet non-intake group, whereas in the ingestion group in which the tablet prepared in Example 1 was orally ingested for 4 consecutive weeks, the MED significantly increased compared to before the ingestion. (P <0.01). That is, it was revealed that inflammation caused by ultraviolet rays is suppressed by ingesting the tablet of Example 1 of the present invention for 4 weeks. This means that the resistance to ultraviolet rays has increased.

本発明は、各種の紫外線傷害予防効果を有する飲食品組成物を提供することができる。以下にその例を挙げるが、本発明はこれらに限定されるものではない。   This invention can provide the food-drinks composition which has various ultraviolet-ray injury prevention effects. Examples thereof are given below, but the present invention is not limited thereto.

実施例３（錠剤）
―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例３乾固物」 ５０．０
(2) デキストリン ２０．０
(3) 結晶セルロース ２３．０
(4) 寒天末 ４．０
(5) 香料 １．０
(6) ショ糖脂肪酸エステル ２．０
―――――――――――――――――――――
上記の各成分を均一に混合し、常法により錠剤を調製した。 Example 3 (tablets)
―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 3 dried product" 50.0
(2) Dextrin 20.0
(3) Crystalline cellulose 23.0
(4) Agar powder 4.0
(5) Fragrance 1.0
(6) Sucrose fatty acid ester 2.0
―――――――――――――――――――――
Each of the above components was mixed uniformly, and a tablet was prepared by a conventional method.

実施例４（顆粒剤）
―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例３乾固物」 ２０．０
(2) でんぷん ３０．０
(3) 乳糖 ４９．０
(4) 結晶セルロース １．０
―――――――――――――――――――――
上記の各成分を均一に粉砕混合し、常法により顆粒剤を調製した。
Example 4 (granule)
―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 3 dried product" 20.0
(2) Starch 30.0
(3) Lactose 49.0
(4) Crystalline cellulose 1.0
―――――――――――――――――――――
Each of the above components was uniformly pulverized and mixed to prepare granules.

実施例５（ソフトカプセル剤）
――――――――――――――――――――――
配合成分 配合率（質量％）
――――――――――――――――――――――
(1) 「製造例１濃縮物」 ３０．０
(2) 大豆油 ２５．０
(3) ビタミンＥ ２０．０
(4) 小麦胚芽油 １５．０
(5) グリセリン脂肪酸エステル ５．０
(6) ミツロウ ５．０
――――――――――――――――――――――
上記の各成分を混合し、ゼラチン、グリセリンからなるゼラチン皮膜に充填し、常法によりソフトカプセル剤とした。 Example 5 (soft capsule)
――――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
――――――――――――――――――――――
(1) “Production Example 1 Concentrate” 30.0
(2) Soybean oil 25.0
(3) Vitamin E 20.0
(4) Wheat germ oil 15.0
(5) Glycerin fatty acid ester 5.0
(6) Beeswax 5.0
――――――――――――――――――――――
Each of the above components was mixed and filled into a gelatin film composed of gelatin and glycerin to obtain a soft capsule by a conventional method.

実施例６（ハードカプセル剤）
――――――――――――――――――――――
配合成分 配合率（質量％）
――――――――――――――――――――――
(1) 「製造例２乾固物」 ３０．０
(2) 粉糖 ４５．０
(3) デキストリン ２４．０
(4) グリセリン脂肪酸エステル １．０
――――――――――――――――――――――
上記の各成分を混合し、ゼラチンからなるカプセル容器に充填し、常法によりハードカプセル剤とした。 Example 6 (hard capsule)
――――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
――――――――――――――――――――――
(1) "Production Example 2 dried product" 30.0
(2) Powdered sugar 45.0
(3) Dextrin 24.0
(4) Glycerin fatty acid ester 1.0
――――――――――――――――――――――
The above components were mixed and filled into a capsule container made of gelatin to obtain a hard capsule by a conventional method.

実施例７（ドリンク剤）
―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例３乾固物」 １．５
(2) 還元麦芽糖水飴 ２０．０
(3) エリスリトール １０．０
(4) クエン酸 １．０
(5) 水 残 分
―――――――――――――――――――――
上記の各成分を混合し、常法によりドリンク剤とした。 Example 7 (drink preparation)
―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 3 dried product" 1.5
(2) Reduced maltose starch syrup 20.0
(3) Erythritol 10.0
(4) Citric acid 1.0
(5) Water residue ―――――――――――――――――――――
The above components were mixed and used as a drink by a conventional method.

実施例８（ゼリー製剤）
―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例３乾固物」 ０．１
(2) デキストリン ２４．０
(3) パラチノース ５．０
(4) ゼラチン １．０
(5) ペクチン ０．５
(6) イノシトール ５．０
(7) クエン酸 ０．８
(8) アスコルビン酸 ３．０
(9) ニコチン酸アミド ０．０１
(10)水 残 分
―――――――――――――――――――――
上記の各成分を混合し、常法によりゼリー製剤とした。 Example 8 (jelly preparation)
―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 3 dried product" 0.1
(2) Dextrin 24.0
(3) Palatinose 5.0
(4) Gelatin 1.0
(5) Pectin 0.5
(6) Inositol 5.0
(7) Citric acid 0.8
(8) Ascorbic acid 3.0
(9) Nicotinamide 0.01
(10) Remaining water ―――――――――――――――――――――
Said each component was mixed and it was set as the jelly formulation by the conventional method.

実施例９（チューインガム）
―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例２乾固物」 ５．０
(2) ガムベース ２５．０
(3) マルチトール ４５．０
(4) マンニット ２０．０
(5) ソルビトール ５．０
(6) 香料 １．０
(7) 水 残 分
―――――――――――――――――――――
上記の各成分を混合し、常法によりチューインガムを調製した。 Example 9 (chewing gum)
―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 2 dried product" 5.0
(2) Gum base 25.0
(3) Maltitol 45.0
(4) Mannit 20.0
(5) Sorbitol 5.0
(6) Fragrance 1.0
(7) Water residue ―――――――――――――――――――――
The above ingredients were mixed and a chewing gum was prepared by a conventional method.

実施例１０（グミキャンディ）
―――――――――――――――――――――
配合成分 配合率（質量％）
―――――――――――――――――――――
(1) 「製造例３乾固物」 ５．０
(2) グラニュー糖 ３４．０
(3) 水飴 ３０．０
(4) ゼラチン １０．０
(5) クエン酸 ０．５
(6) 酒石酸 ０．３
(7) 香料 １．０
(8) 水 残 分
―――――――――――――――――――――
上記の各成分を均一に粉砕混合し、常法によりグミキャンディを調製した。 Example 10 (Gummy Candy)
―――――――――――――――――――――
Blending ingredients Blending ratio (% by mass)
―――――――――――――――――――――
(1) "Production Example 3 dried product" 5.0
(2) Granulated sugar 34.0
(3) Minamata 30.0
(4) Gelatin 10.0
(5) Citric acid 0.5
(6) Tartaric acid 0.3
(7) Fragrance 1.0
(8) Water residue ―――――――――――――――――――――
The above components were uniformly pulverized and mixed to prepare gummy candy by a conventional method.

以上記載の如く、本発明に係る、オリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物が、紫外線傷害予防剤として高い紫外線傷害予防効果を示すことは明らかであり、紫外線傷害予防機能を有する各種の飲食品組成物を提供できることは明らかである。   As described above, according to the present invention, water and / or an organic solvent is used for extraction from an aqueous solution part obtained by squeezing olive fruit, or an aqueous solution part obtained by squeezing olive fruit and a solid phase part. It is clear that the obtained extract exhibits a high ultraviolet ray injury preventing effect as an ultraviolet ray injury preventive agent, and it is clear that various food and drink compositions having an ultraviolet ray injury preventing function can be provided.

実施例１の錠剤の連用摂取前後でのＭＥＤの変化を示す図である。It is a figure which shows the change of MED before and after continuous intake of the tablet of Example 1. FIG.

Claims (5)

オリーブの果実を圧搾して得られる水溶液部を含有することを特徴とする紫外線傷害予防剤。 An ultraviolet ray injury preventive agent comprising an aqueous solution part obtained by pressing olive fruit. オリーブの果実を圧搾して得られる水溶液部及び固相部より、水及び／又は有機溶媒を用い抽出して得られる抽出物を含有することを特徴とする紫外線傷害予防剤。 A UV injury preventive agent comprising an extract obtained by extracting water and / or an organic solvent from an aqueous solution portion and a solid phase portion obtained by pressing olive fruit. 請求項１又は請求項２に記載の紫外線傷害予防剤を配合する飲食品組成物。 The food-drinks composition which mix | blends the ultraviolet-ray injury preventive agent of Claim 1 or Claim 2. オリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物の含有量が、乾固物換算で０．０１〜７０質量％であることを特徴とする請求項３に記載の飲食品組成物。 The content of the extract obtained by extracting with water and / or an organic solvent from the aqueous solution part obtained by pressing olive fruit, or the aqueous solution part obtained by pressing olive fruit and the solid phase part is dried. It is 0.01-70 mass% in conversion of a solid substance, The food-drinks composition of Claim 3 characterized by the above-mentioned. 請求項１又は請求項２に記載の紫外線傷害予防剤を飲食品組成物に配合し、オリーブの果実を圧搾して得られる水溶液部、又はオリーブの果実を圧搾して得られる水溶液部及び固相部より水及び／又は有機溶媒を用い抽出して得られる抽出物を１日当り、乾固物換算で０．０５〜１．０ｇ摂取させる方法。
An aqueous solution part obtained by squeezing olive fruit, or an aqueous solution part obtained by squeezing olive fruit and a solid phase, wherein the ultraviolet ray injury preventive agent according to claim 1 or 2 is blended in a food or drink composition A method of ingesting 0.05 to 1.0 g of an extract obtained by extracting water and / or an organic solvent from a part per day on a dry solid basis.
JP2005035234A 2005-02-10 2005-02-10 Agent for preventing ultraviolet hazard Pending JP2006219433A (en)

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JP2005035234A JP2006219433A (en) 2005-02-10 2005-02-10 Agent for preventing ultraviolet hazard
KR1020077017426A KR20070117544A (en) 2005-02-10 2006-02-07 Oral composition for the prevention of uv damages
AU2006212481A AU2006212481A1 (en) 2005-02-10 2006-02-07 Oral compositions for the prevention of UV damages
EP06706700A EP1845801A1 (en) 2005-02-10 2006-02-07 Oral compositions for the prevention of uv damages
CNA200680004510XA CN101119642A (en) 2005-02-10 2006-02-07 Oral composition for the prevention of uv damages
PCT/EP2006/001048 WO2006084658A1 (en) 2005-02-10 2006-02-07 Oral compositions for the prevention of uv damages
US11/884,065 US20080260880A1 (en) 2005-02-10 2006-02-07 Oral Compositions for the Prevention of Uv Damages
CA002597432A CA2597432A1 (en) 2005-02-10 2006-02-07 Oral compositions for the prevention of uv damages
RU2007130551/15A RU2007130551A (en) 2005-02-10 2006-02-07 ORAL COMPOSITIONS FOR PREVENTING UV DAMAGE DAMAGE
NO20074136A NO20074136L (en) 2005-02-10 2007-08-09 Oral compositions for the prevention of UV damage
IL185136A IL185136A0 (en) 2005-02-10 2007-08-09 Oral compositions for the prevention of uv damages

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JP2013501512A (en) * 2009-08-11 2013-01-17 トトュム ビオ コスメティック Method for producing whole olive juice, composition obtained by the method, and use of the composition in cosmetics and nutritional foods

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AU2006212481A1 (en) 2006-08-17
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